>>718083780
Depends on the cut of meat.
Most of the bacteria are on the surface, almost all of it really.
But the longer you cook something the less juicy it is going to be. Because you're squeezing out all the liquid and fat inside of it.
But you also have to cook to a minimum doneness to get the right texture. Most steaks are best with a pink middle, because by that time most of the fat should have been able to melt and get tender.